Vegetables

Parsnips Nutrition Facts

Parsnips are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide dietary fiber, potassium, and vitamin C.

Calories87

Protein1.3 g

Carbs19.3 g

Fat0.5 g

ProteinCarbsFat

Nutrition for 100 g

Calories87 kcal

Protein1.3 g

Total Fat0.5 g

Carbohydrates19.3 g

Fiber5.4 g

Total Sugars10.52 g

Sodium0.4913 mg

Nutrients

Full nutrient profile

Proximates

Water77.75 g

Nitrogen0.2025 g

Protein1.265625 g

Total lipid (fat)0.5381 g

Ash1.154 g

Carbohydrates

Carbohydrate, by difference19.292275 g

Fiber, total dietary5.351 g

Sugars, Total10.52 g

Sucrose9.997 g

Glucose0.3431 g

Fructose0.1838 g

Lactose0 g

Maltose0 g

Sugars, Total4.8 g

Minerals

Calcium, Ca44.16 mg

Iron, Fe0.5053 mg

Magnesium, Mg22 mg

Phosphorus, P62.54 mg

Potassium, K492.6 mg

Sodium, Na0.4913 mg

Zinc, Zn0.328 mg

Copper, Cu0.1161 mg

Manganese, Mn0.239 mg

Selenium, Se1.8 ug

Vitamins and other components

Vitamin C, total ascorbic acid11.85 mg

Biotin4.294 ug

Folate, total83.42 ug

Folic acid0 ug

Vitamin E (alpha-tocopherol)1.49 mg

Lutein + zeaxanthin0 ug

Folate, DFE67 ug

Vitamin A, IU0 iu

Vitamin K (phylloquinone)22.5 ug

Folate, food67 ug

Vitamin A, RAE0 ug

Carotene, beta0 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Vitamin D (D2 + D3), International Units0 iu

Retinol0 ug

Thiamin0.09 mg

Riboflavin0.05 mg

Vitamin B-120 ug

Niacin0.7 mg

Pantothenic acid0.6 mg

Vitamin B-60.09 mg

Vitamin D (D2 + D3)0 ug

Lipids

Fatty acids, total trans0 g

Fatty acids, total saturated0.05 g

SFA 14:00.003 g

MUFA 16:10.003 g

Cholesterol0 mg

SFA 16:00.03 g

SFA 18:00.014 g

MUFA 18:10.102 g

PUFA 18:20.041 g

PUFA 18:30.003 g

Fatty acids, total monounsaturated0.112 g

Fatty acids, total polyunsaturated0.047 g

Other bioactive components

Caffeine0 mg

Theobromine0 mg

Practical guidance

How to choose and store Parsnips

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

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